Tuesday, July 31, 2012

Triiple Chocolate Fudge

1/2 cup butter or margarine

4-1/2 cups sugar

1 can (1-1/2 cups) evaporated milk

4-1/2 cups mini marshmallows

2 cups semi-sweet chocolate chips

1 bar (12 oz.) sweet baking chocolate, chopped

2 squares (1 oz, each) unsweetened chocolate, chopped

2 tsp. vanilla extract

1/2 tsp. butter rum schnapps or amaretto

1 cup pecans, walnuts or macadamia nuts, chopped
    Line a brownie-sized baking pan with wax paper or foil, covering sides of pan.  Spray with nonstick spray or grease foil with butter.  Combine butter, sugar and evaporated milk (do not use sweetened condensed milk) in a saucepan, stirring over medium heat until butter is melted and sugar is dissolved.  While constantly stirring, turn to high heat and allow to reach a rolling boil.  Once mixture is boiling, stop stirring; allow to boil an additional 5 minutes.  Remove pan from heat.  Stir in marshmallows; when melted, add chocolate and continue to stir until all is melted and well combined.  Stir in flavorings (vanilla and butter rum or amaretto), then add chopped nuts.  Immediately spread mixture in (lined) baking pan.  Sprinkle with demerarra or optional colored sugar.  Allow to cool at least an hour before cutting into squares to serve.

Orange Crispy Cookies

1 pkg. (18-1/4 oz.) white cake mix
1/2 cup butter or margarine, melted

1 egg, beaten

2 tsp. each grated orange zest, orange extract

1 cup crisp rice cereal,

1 cup chopped walnuts, optional
    Heat oven to 350ºF.  In a large bowl, combine 1st 5 ingredients [thru orange extract].  Mix well.  Stir in cereal and walnuts, if desired.  Roll into 1" balls.  Place 2" apart onto ungreased baking sheets.  Bake 12 - 14 minutes, until lightly browned.  Cool 1 minute before removing to wire racks.  Makes 4 dozen.

Monday, July 30, 2012

Hush Puppies

Another recipe from Chef Rick..

The story goes that folks frying fish would drop bits of corn meal into the hot oil and throw them to the hound dogs to keep them quiet and away from the kettle of fish. A true Southern delicacy.

2 cups self-rising cornmeal

2 cups self-rising flour

1 1/2 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1 large onion grated

2 cups buttermilk

1 large egg

Peanut oil for frying

In a large Dutch oven, pour enough peanut oil to cover the bottom to a depth of 4 inches.

 Using a deep-fat frying thermometer, heat the oil to 375 degrees.

While the oil is heating, in a large mixing bowl, mix together corn meal, flour, salt, pepper, and

sugar.. Stir in onion.

In a separate bowl, whisk together buttermilk and egg. Slowly add to flour mixture, whisking

 just enough to combine.

Drop batter by level tablespoonfuls in to oil. Fry in batches 5 to 7 minutes or until golden.

Drain on paper towels.

Makes 5 dozen.

Muffaletta Bread

This is one of my favorite breads, Got it from Chef Rick...
1 cup warm water (110 degrees)

1 Tbsp. sugar

1 package active dry yeast (about 1 Tbsp.)

3 cups bread flour

1 1/2 tsp salt

2 Tbsp vegetable shortening

Sesame seeds

In a 2-cup glass measuring cup, combine water and sugar.  Stir in

yeast.  Let stand until foamy, 5 to 10 minutes.

In a food processor

fitted with the steel blade, combine 3 cups flour, salt and

shortening.  Add yeast mixture.  Process until dough forms a ball,

about 5 seconds.  Stop machine; check consistency of dough.  It

should be smooth and satiny.  If dough is too dry, add more warm

water, 1 Tbsp. at a time, processing just until blended.  If dough

is too sticky, add more flour, 1 or 2 Tbsp at a time, processing

just until blended.  Process 20 seconds to knead.

Lightly oil a large bowl, swirling to coat bottom and sides.  Place

dough in oiled bowl; turn to coat all sides.  Cover bowl with

plastic wrap.  Let rise in a warm, draft-free place until doubled

in bulk, about 1 1/2 hours.

Lightly grease a baking sheet.  When dough has doubled in bulk,
punch down dough; turn out onto a lightly floured surface.  Form

dough into round loaf about 10 inches in diameter; place on greased

baking sheet.  Sprinkle top of loaf with sesame seeds; press seeds

gently into surface of loaf.  Cover very loosely with plastic wrap;

let rise until almost doubled in bulk, 1 hour.  Place rack in center

of oven.

Preheat oven to 425 degrees.  Remove plastic wrap.  Bake loaf in center

of preheated oven for 10 minutes.  Reduce heat to 375 F; bake 25

minutes.  The loaf is done when it sounds hollow when tapped on


Cool completely on a rack before slicing.  Makes 1 loaf.

Saturday, July 28, 2012

Chewy Chocolate Cookies

1-1/4 cups butter or margarine, softened
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup finely chopped nuts, optional

    Heat oven to 350ºF (175ºC).  Cream butter and sugar in a large mixer bowl.  Add eggs and vanilla.  Blend well.  Combine flour, baking cocoa, baking soda and salt.  Blend into creamed mixture.  Stir in nuts, if desired.  Drop by tsp. onto ungreased cookie sheets.  Bake 8 - 9 minutes.  Do not overbake.  Cookies will be soft.  They will puff during baking, then flatten upon cooling.  Cool on cookie sheets until set, about 1 minute.  Remove to wire racks to cool completely.  Makes about 42,

Chewy Chocolate Cookies

1-1/4 cups butter or margarine, softened

2 cups sugar

2 eggs

2 tsp. vanilla

2 cups flour

3/4 cup baking cocoa

1 tsp. baking soda

1/2 tsp. salt

1 cup finely chopped nuts, optional
    Heat oven to 350ºF (175ºC).  Cream butter and sugar in a large mixer bowl.  Add eggs and vanilla.  Blend well.  Combine flour, baking cocoa, baking soda and salt.  Blend into creamed mixture.  Stir in nuts, if desired.  Drop by tsp. onto ungreased cookie sheets.  Bake 8 - 9 minutes.  Do not overbake.  Cookies will be soft.  They will puff during baking, then flatten upon cooling.  Cool on cookie sheets until set, about 1 minute.  Remove to wire racks to cool completely.  Makes about 42,

Friday, July 27, 2012

Buttermilk-Fried Chicken with Gravy

1 (3-1/2 - 4 lb.) broiler/fryer chicken, cut up
1 cup each buttermilk, all-purpose flour
1-1/2 tsp. salt
1/2 tsp. pepper
enough oil for frying

3 tbsp. all-purpose flour
1 cup milk
1-1/2 - 2 cups water
to taste: salt, pepper

    Place chicken in a large shallow dish.  Pour buttermilk over; cover and refrigerate 1 hour.  Combine flour, salt and pepper in a large resealable plastic bag.  Drain chicken pieces; add to flour mixture, 1 at a time, shaking to coat.  Shake off excess; let stand on waxed paper 15 minutes before frying.  Heat 1/8 - 1/4" oil in a large skillet; fry chicken until browned on all sides.  Cover and simmer, turning occasionally, 40 - 45 minutes, until juices run clear and chicken is tender.  Uncover, cook 5 minutes longer.  Remove chicken; drain on paper towels and keep warm.  Drain all but 1/4 cup drippings from skillet; stir in flour until blended.  Gradually add milk, then 1-1/2 cups water.  Bring to a boil over medium heat; cook and stir 2 minutes, until thickened.  Add remaining water, if needed.  Season with salt and pepper.  Serve with chicken.

Banana Milkshake

 banana, frozen
3/4 cup (1%) milk
to taste: fresh ground nutmeg
1 pkt Splenda® or other low-caloric sweetener as sweet as 2 tsp. sugar

    Fully freeze banana.  Thoroughly purée in a blender or food processor all ingredients.  Serve immediately.  Makes 1 serving..

Banana Milkshake

1 banana, frozen
3/4 cup (1%) milk
to taste: fresh ground nutmeg
1 pkt Splenda® or other low-caloric sweetener as sweet as 2 tsp. sugar
    Fully freeze banana.  Thoroughly purée in a blender or food processor all ingredients.  Serve immediately.  Makes 1 serving..


OMG this is the best cake.. Yummm!

1/2 - 3/4 cup pecans -- finely chopped

1 box yellow cake mix -- Duncan Hines is best

1 small vanilla instant pudding mix

1 teaspoon allspice -- optional

1/2 cup vegetable oil

1/2 cup dark rum -- Bicardi is best

1/2 cup pineapple juice

4 large eggs


1 cup sugar

1/2 cup butter -- no substitues

1/4 cup dark rum

1/4 cup pineapple juice

1/8 teaspoon allspice -- optional

Preheat oven to 325. Grease and flour bundt or angel food cake pan. Sprinkle layer of pecans over bottom of cake pan. Set aside. Combine all ingredients, mix at medium to high speed for 2 minutes. Pour over layer of pecans. Bake one hour. Insert kife or toothpick into cake; if it comes out dry, cake is done. Let cool for about 10 minutes, then invert onto plate. Glaze while hot.

GLAZE: Combine all ingredients for glaze in small but tall saucepan and bring to a boil. Reduce heat and continue to gently boil for 2 minutes. (Note: you need the tall saucepan with enough head room to allow boiling to swell up without spilling over edge of pan.) With a skewer, poke holes all over the cake sides, top and the center. Spoon glaze over the cake slowly, allowing cake to soak in the glaze. It is best made the day before so that the cake can get "drunk".


Miss Dixie loves tomato soup with a grilled cheese sandwich!

1/2 c finely minced onions

1/2 tsp butter or margarine

2 cups canned stewed tomatoes (home canned are best, but store bought work fine)

1/4 tsp baking soda

2 cups milk

salt and pepper to taste

In a 2 quart sauce pan, melt the butter and saute the onions until they are tender. Add the tomatoes and bring to a boil. Mix in the baking soda and remove from heat. After it stops foaming, add the milk and heat through. Season to taste. Serve with crackers and additional pats of butter.

Wednesday, July 25, 2012


Very Good... I like it over cornbread or potatoes... With lots of hor peppers :)

Brown 1 pound ground beef, half way through add 1 medium chopped onion, drain.

Add 2 cans pork and beans and 1 quart of canned tomatoes, bring to boil, simmer 15
minutes or more to blend flavors.

Serve over mashed potatoes, toast or hamburger buns.


3 cups   flour
2 cups   sugar
2/3 cup cocoa

2 tsp   baking soda

Pour in large mixing bowl and stir until combined.

3 cups   water

2/3 cup vegetable oil

2 tsp   vinegar

2 tsp   vanilla

Add to dry ingredients and mix. Preheat oven to 375 degrees. Pour batter into a greased 8 X 11 or 9 X 13 pan. Bake for one hour or until toothpick in center comes out clean.

Tuesday, July 24, 2012

To Make Dutch Baby Pancakes

1/3 c butter

4 eggs

1 c milk

1 package Dutch baby pancake mix

Preheat oven to 425ºF. Place butter on a 9" ovenproof pie plate. Set pie plate in oven to melt the butter. Meanwhile, in a blender or food processor, combine the eggs and milk and whirl once. Add the Dutch baby pancake mix, and blend for 1 minute. Pour the batter into the heated butter and bake for 20-25 minutes, or until the pancake is puffed and golden. Serve with sausages and Maple syrup or strawberries and powdered sugar.

Serves 4

Dutch Baby Pancake Mix

My Friend Diane is from Holland, These are good :)

1 cup flour
1 teaspoon cinnamon
1/4 cup sugar

In medium bowl, combine all; store mix in airtight container. Good in basket with jug of pure maple syrup, or with fresh strawberries and small shaker jar of powdered sugar.

Makes 1 pkg pancake mix

Coffee Can Ice Cream

 Yummy Yummy !

1/2 cup milk, skim milk works too

1 Tablespoon sugar

(you can use 1/2 cup chocolate milk and omit sugar)

1/4 teaspoon vanilla

1 pint size zip type plastic bag

1 gallon size zip plastic bag

(I use the freezer bags)

Fill larger bag half full of ice. Add salt. Put milk, vanilla, and sugar into smaller bag. Seal it. Place small bag inside larger bag. Seal securely. Shake until mixture is ice cream, about 5 minutes. Wipe off top of small bag. Open carefully and enjoy! This will have consistency of soft serve ice cream.  Eat plain or with favorite topping.

Monday, July 23, 2012

Ginger Iced Tea

5 tea bags
1-inch piece of fresh ginger

Sugar, to taste,I use splenda

but you can use any sugar sub you like

Slice ginger root into thin slices and crush.

Heat 1 quart of water and let tea steep with the ginger.

Let steep over low heat for at least 10 minutes.

Strain out tea and ginger slices and add sugar.

Let cool and serve over ice.

Friday, July 20, 2012

Italian Donuts

1 (15 oz.) container
4 eggs

1 tbsp. vanilla

1-1/2 cups all-purpose flour

1/2 cup granulated sugar

2 tbsp. baking powder

1/2 tsp. salt

enough cooking oil for frying

Sifted powdered sugar or granulated sugar or cinnamon/sugar
    In a large bowl, beat ricotta cheese with an electric mixer on medium speed until smooth.  Add eggs and vanilla; beat until combined.  Add flour, granulated sugar, baking powder and salt.  Beat on low speed until just combined.  Let batter stand 30 minutes.  Drop batter by well-rounded tsp., 4 or 5 at a time, into deep hot fat (365ºF, (185ºC).  Cook 2-1/2 - 3 minutes, until golden brown, turning once.  Remove doughnuts with slotted spoon and drain on paper towels.  Repeat with remaining batter.  Cool completely.  Shake doughnuts in a bag with confectioners' sugar, granulated sugar, or cinnamon/sugar mixture.  Makes 3 dozen.

Raisin Bread

1 pkg. active dry yeast

1/4 cup warm water

1 cup raisins

1/4 cup soft butter or margarine

1/4 cup sugar

1-1/2 tsp. salt

1/2 cup scalded milk

3-3/4 cups all-purpose flour, divided use

2 eggs, beaten
    Heat oven to 375ºF (185ºC).  Dissolve yeast in warm water.  In a large bowl, combine raisins, butter, sugar, salt and hot milk; stir to dissolve sugar.  Let mixture cool to lukewarm.  Stir in 1-1/2 cups flour; beat well.  Add yeast mixture and beaten eggs; mix to blend well.  Add enough remaining flour to make a soft, but stiff dough.  Turn out onto a lightly-floured surface and knead about 10 minutes, until dough is smooth and elastic.  Place dough in a lightly-buttered bowl, turning once to grease surface.  Cover with a clean dishcloth; let stand in a warm place until doubled in bulk, about 1-1/2 hours.  Punch dough down, divide into 2 portions.  Cover and let rest 10 minutes.  Shape into 2 loaves; place in 2 greased 8x4x3" loaf pans.  Cover and let rise again 45 - 60 minutes, until almost double.  Bake 25 minutes.  If loaves are getting too brown, place foil over them last 10 minutes.  Remove loaves from pans and let cool on racks.  Makes 2 loaves.

Spicy Marmalade Meatballs

I maade this at The Olde Store, The customers loved it.

2 lb. ground beef, chuck, 85% lean

1/2 cup bread crumbs

1-1/2 tsp. Worcestershire© sauce

1/2 tsp. salt

1/4 tsp. pepper

1 small onion, minced

1/2 tsp. chili powder

1/4 tsp. garlic powder

3 eggs


2 cups catsup

1/4 cup Worcestershire© sauce

1 jar (10-12 oz.) orange marmalade ( Or a can of cranberry sauce , the Jellied )
dash cayenne, or to taste

1 tsp. chili powder ( or you can add a can of chili )
    Heat oven to 325ºF .  Combine sauce ingredients in a crockpot; cover and cook on High while preparing meatballs.  Combine meatball ingredients.  Heat a large skillet over medium-high heat.  Add meatballs; brown on all sides.  (Might have to do this in batches.)  Place browned meatballs in oven and bake 45 minutes (if skillet isn't ovenproof, transfer to a baking dish).  Transfer meatballs to crockpot with a slotted spoon or drain on brown paper first.  Cover and reduce to Low 2 - 4 hours.  Serve hot, as an appetizer, or over rice for a main dish.  Meatball recipe makes 24 - 48 meatballs, depending on size.
( I used the Chili and Cranberry sauce ) 


I love smoothies !
1 ctn/ (6 oz,) plain cream top yogurt

1/3 glass whole milk

6 oz. ice cubes (about 1/3 cup)

1 tsp. instant coffee granules

1/2 tsp. vanilla extract

1 tsp. sugar, or to taste

optional: whipped topping.

    Combine yogurt, vanilla, sweetener, milk and ice in blender.  Blend until no more ice chunks remain.  Add coffee granules.  Blend until smooth and frothy.  Pour into a tall glass.  Makes 1 serving.

Tuesday, July 17, 2012


Easy And So Good !

2 7.5 oz. Cans of buttermilk biscuits
1/2 c White sugar
1/2 c Brown sugar
1 tsp Cinnamon
5 Tbs Butter

Preheat oven to 350 degrees. Mix white sugar and cinnamon together in a small bowl. Open cans of biscuits and cut each biscuit into 4 pieces (quarters). Roll each piece in cinnamon and sugar. Melt the butter in a small saucepan over low heat. Add brown sugar and stir well for 2 minutes. Place biscuits in a well greased loaf pan. Pour butter and brown sugar mixture over biscuits. Bake for 25 minutes.


This is a Greart Cake :)

1 1/4 cups boiling water
- 1 cup rolled oats
- 1/2 cup shortening or butter
- 1 cup sugar
- 1 cup (packed) brown sugar
- 2 eggs
-1 1/3 cup flour
- 1/2 tsp salt
- 1 tsp soda
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 1/2 cup chopped nuts

Pour the boiling water over oats & let stand for 20 minutes.Cream the shortening & the sugars in a bowl.Add the eggs & beat well.Add oatmeal mixture & mix.Sift the flour W/ salt,soda & cinnamon & stir into oatmeal mixture.Add vanilla & nuts & beat until smooth.Pour into a greased & floured oblong pan.Bake at 350F for about 40 minutes.


-6 tbs butter
-1/4 cup cream
- 1/2 cup (packed_ brown sugar
- 1/2 tsp vanilla
- 1 cup shredded coconut
- 1 cup chopped nuts

Mix all ingredients & spread on warm cake. Broil until browned. ENJOY!!!!


Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
8 tablespoons (1 stick) butter, melted
3 large eggs (room temperature)
2 teaspoons pure vanilla extract
Quick Caramel Frosting (see below)

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
Meanwhile, prepare the Quick Caramel Frosting.
Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Quick Caramel Frosting

8 tablespoons (1 stick) butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup whole milk
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth. Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.

Makes 3 cups, enough to frost a 2- or 3-layer cake.

Monday, July 16, 2012


Dixie loves to dip apples in this sauce... yummmm

1/2 cup (1 stick) butter or margarine

1 1/2 cups packed brown sugar

3/4 cup light corn syrup

1 can (14 ounces) sweetened condensed milk

1 tsp. vanilla

1/4 tsp. cinnamon

pinch of salt

Combine butter, sugar, corn syrup and milk in saucepan. Heat over medium to dissolve sugar - about 5 minutes. Remove from heat and stir in vanilla, salt and cinnamon. Cool slightly while you slice apples. Use a variety of apples for a pretty platter. This freezes well and can be used in other uses such as drizzled over ice cream.


1 cup (250 ml) all-purpose flour

1 Tbs (15 ml) paprika

1 Tbs (15 ml) onion powder

1 Tbs (15 ml) garlic powder

Salt and freshly ground pepper to taste

8 - 12 thinly sliced pork chops

Vegetable oil for frying

2 cups (500 ml) water

Combine the flour and seasonings in a large paper or plastic bag. Coat the pork chops with the mixture by tossing them in the bag a few at a time. Set the excess flour aside. Fill a large, heavy skillet to a depth of 1/2 inch (1 cm) with vegetable oil and heat over moderate heat. When the oil is hot, gently lay the pork chops in the pan and fry until golden brown on both sides, no more than 3 to 4 minutes per side. Drain on paper towels and keep warm until ready to serve.

Drain all but 2 or 3 tablespoons of the oil from the skillet, keeping all the brown bits in the bottom. Add 3 tablespoons (45 ml) of the reserved seasoned flour and stir into the oil over high heat for about 3 minutes, scraping up all the brown bits in the process. When the flour is dark brown, add the water carefully because it might splatter. Bring the gravy to a boil, stirring constantly, and simmer over moderate heat for an additional 5 minutes. Adjust the seasoning of the gravy and add the pork chops, turning them to coat with the gravy. Serve with the remaining gravy spooned over the pork chops. Serves 4 to 6.


1 (4lb) boneless beef roast

1/2 cup all purpose flour, divided
1 envelope onion soup mix

1 envelope brown gravy mix

2 cups of cold water

Cut roast in half width wise. Use 1/4 cup of the flour to rub both halves of the roast. Place roast in crock pot. In a small bowl combine remaining 1/2 cup of flour, brown gravy mix, and onion soup mix. Add two cups of cold water and mix until well blended. Pour mixture over roast, cover and cook on low setting for 6-8 hours, or until meat is tender. Slice roast and serve with the gravy. Serves 4 with leftovers.

Sunday, July 15, 2012

Bread and Butter Pickles

4 qt. pickling cucumbers

1-1/2 cups onions, sliced

2 cloves (large) garlic

1/3 cup pickling salt

2 qt. chopped ice

4-1/2 cups sugar

1-1/2 tsp. each turmeric, celery seed

2 tbsp. mustard seed

3 cups white vinegar

    In a large bowl, add sliced cucumbers and onions, garlic cloves and pickling salt; mix well.  Cover with chopped ice, place towel over and let stand 3 hours.  Brine:  Combine sugar, turmeric, celery seed, mustard seed and vinegar in large pot; bring to a boil.  Drain water and ice from cucumber slices and remove garlic cloves.  Add cucumbers to brine; simmer 5 minutes.  Pack in sterile jars, leaving 1/2" head space.  Seal.  Process in boiling water bath 10 minutes.  Allow to stand 2 weeks before opening.

15 pints of Salsa

One of my all time favorite things to do is canned can the fruits of my labor you might say.. I love having lots of stuff from the garden put up to eat all year. This ws one of the best I put up!
15 lb. roma tomatoes, cored, peeled, chopped

2-1/4 lb. jalapeños, chopped

3 lb. onions, chopped

2 cups cider vinegar

3 tbsp. + 1 tsp. canning salt

25 cloves garlic, peeled, chopped

1/2 cup sweet paprika

15 (1-pint) canning jars and lids, sterilized
    Combine all ingredients in a 5-gal. stockpot.  Stir well.  Heat to a boil, stirring often; reduce heat and simmer 10 minutes.  Spoon salsa into hot jars, leaving 1/2" headspace.  Wipe rims; secure lids and rings.  Process in a boiling water bath 15 minutes.  Set jars on a towel to cool 24 hours; check for seals. 

Bean and Cheese Enchiladas

1 can (15 oz.) red kidney beans, drained, rinsed

1 can (4 oz.) diced green chili peppers, drained

1/2 cup frozen whole kernel corn, thawed

1 tsp. chili powder

1/4 tsp. each salt, ground cumin

2 cups shredded pepper-Jack cheese,  9-10 oz, divided uze

1 can (10 oz.) hot enchilada sauce

1 can (10 oz.) mild enchilada sauce

8 (6-1/2") fajita flour or corn tortillas

    Heat oven to 375ºFIn a large bowl, mix beans, chili peppers, corn, chili powder, salt and cumin.  Slightly mash beans; stir to combine.  Add 1 cup cheese.  In medium-size bowl, stir 2 cans enchilada sauce.  Stir 1 cup enchilada sauce into bean mixture.  Spread 1/4 cup of remaining enchilada sauce in 13x9x2" baking dish.  Brush 1 side of each tortilla with enchilada sauce.  Spoon 1/4 cup bean mixture in center on sauced side amd roll up.  Place in baking dish.  Repeat with remaining tortillas - bean mixture.  Pour rest of sauce over top to cover.  Top with cheese.  Bake 15 minutes.  If desired.  Makea 8 enchiladas.

Friday, July 13, 2012



1 stick melted margarine
8 oz. cream cheese
1 box dry yellow cake mix
1 box powdered sugar
4 eggs
1 c. nuts (optional)

Combine melted margarine, cake mix and 1 egg. Press in greased 9 x 13-inch pan. Chopped pecans may be sprinkled over this. Combine cream cheese, powdered sugar, and remaining eggs. Spread carefully over top and bake at 350 degrees for about 35 to 45 minutes, until lightly brown. Lemon cake mix may be used for a change of flavor.


1 box yellow cake mix
1 c. white Karo syrup
1/2 c. melted margarine
1 tsp. vanilla
4 eggs
1-2 c. chopped pecans
1 c. light brown sugar, packed

Mix margarine, cake mix and 1 egg together. Reserve 2/3 cup of this mixture for topping and pat remainder in 9 x 13-inch pan. Bake at 350 degrees for 15 minutes. Mix brown sugar, Karo syrup, 3 eggs, vanilla, 2/3 cup reserved cake mix and chopped nuts. Pour over partially-baked cake. Return to 375 degree oven. Cook until cake tests done. Cool. Cut. Serves 3 dozen.

Thursday, July 12, 2012


Awww, My mouth is waterin just thinkin about these !  :)

Combine and bring to a hard rolling boil:
1 cup white granulated sugar
1 cup brown sugar, light or dark
3/4 stick of butter, 6 tablespoons
1/4 cup light corn syrup
5 tablespoons evaporated milk or light cream (I ALWAYS use evaporated milk!)

After it comes to a hard, rolling boil, boil for 1 minute and 5 seconds without stirring. And yes, use a watch and time it. Remove from the heat. Add 1 1/2 cups of good quality pecans, coarsely chopped and 1 teaspoon of vanilla. Begin to beat immediately with large spoon until slightly thickened and begins to lose gloss. After the transparent look is gone, drop by spoonfuls onto waxed paper. Let set until tops are dry and turn over and let bottoms dry. Store in a sealed container or zip-top bag. One recipe makes 2 1/2 to 3 dozen medium pralines. If you accidentally break some in the process of making or bagging, the crumbs are wonderful sprinkled over vanilla ice cream.


Next to Corn On The Cob, This is my fave !

2 17-oz cans cream corn
1 12-oz can corn kernels
5 eggs
1/2 C. sugar
4 T. cornstarch
1 1/2 t. seasoned salt
1/2 t. dry mustard
1 t. diced onion
1/2 C. milk
1/2 C. melted butter

Mix ingredients until smooth and put in 2-quart casserole dish. Bake at 400 degrees for 1 hour, stirring mixture every 15 minutes.


Almost everything I cooked years ago had Campbells Cheddar Cheese Soup in it.. This was and is one of my favorite dishes !

Prep/Cook Time: 20 minutes

1 can Campbell*s® Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa
1 lb. ground beef
1 small onion, chopped
5 cups tortilla chips
1 medium tomato, chopped
1 jalapeno pepper, sliced (optional)

MIX soup and salsa in saucepan.
COOK beef and onion in skillet until browned. Pour off fat. Add 1/2 cup soup mixture and heat through.
HEAT remaining soup mixture.
PLACE chips on serving platter and top with meat mixture. Spoon soup mixture over meat. Top with tomato and pepper. Serves 8 as an appetizer.

Tuesday, July 10, 2012

Ice Cream Dessert

1 or  2 Boxes of Ice Cream Sandwiches      
    1 - 8oz Cool Whip
Spread thin layer of Cool Whip in bottom of 9 x 13 pan.  Then place a
layer of Ice Cream Sandwiches, top with Cool Whip, another layer of
sandwiches and cover with Cool Whip.  Freeze at least 2 hrs and then
drizzle chocolate syrup over the top before serving.

Tuesday, July 3, 2012



12 slices rye bread

12 slices Swiss cheese

2 pounds corned beef, sliced thin

2 cup sauerkraut, drained

1/2 cup Thousand Island dressing, spread lightly on the rye bread.

    Place 1 slice of Swiss cheese and several slices of corned beef on 6 slices of rye bread; top with desired amount of sauerkraut and Thousand Island dressing. Place remaining 6 slices of rye bread on top and butter both sides of the sandwich. Grill in skillet on each side until brown. Slice and serve.


12 fresh peaches, pitted and chopped
4 cups water
4-1/2 cups white sugar
1 (2 ounce) package dry pectin

In a large saucepan, bring peaches and water to a boil. Increase or decrease the amount of water so as to just cover the peaches prior to boiling. Boil 20 minutes, or until liquefied.
2. Mix the sugar into the peach solution, boiling until dissolved. Stir in the dry pectin. Remove from heat after 1 minute and transfer to sterile containers.


Oh how I loved when all the families got to gether for the saturday night fish fry.

1-1/2 lbs. catfish fillets, cut in 4 pieces
1/2 cup yellow cornmeal
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon cayenne pepper
1/3 cup veg. oil

In shallow dish, combine cornmeal, seasoned salt and cayenne pepper. Dip fish in water, shake off excess water and coat with seasoned cornmeal. Dip again in water, then coat with seasoned cornmeal. In large heavy skillet (cast iron is best), heat oil over medium-high heat until hot. Fry fish about 5 min. on each side, depending on thickness, or until fish just begins to flake


If your part of the younger group then you probaberly don't know who Ann Lander's is.. She wrote a column in the newspaper for years called " Ask Ann".
She had a twin sister who was also famous, "Dear Abby" ( Also a columnist ). 

2 lb. ground round steak or lean ground beef
2 eggs, beaten
1-1/2 cups bread crumbs
3/4 cup ketchup
1 tsp. Accent (or seasoning salt)
1/2 cup warm water
1 pkg. dry onion soup mix

Beat all thoroughly and put into a loaf pan. Cover mixture with 2 slab bacon strips. Pour an 8 ounce can of tomato sauce over meatloaf and bake for one hour at 350°F. Serves 6.

Sunday, July 1, 2012


2 cups of large firm berries
2 cups of sugar

Day 1: Wash berries. Place a layer of berries in kettle,( I go a like modern here and use a Teflon pot. ) Then a layer of sugar until you use them all. Let stand over night.

Day 2: Bring slowly to a boil and cook about 10 minutes. then let stand overnight to plump the berries.

Day 3: Cook until slightly thick. (they get thicker when cold ) Seal in hot jars with sterilized lids. Turn upside down for a faster seal.


1/2 cup margarine or butter

1/2 cup granulated sugar
1/2 cup confectioner's sugar
1 egg

1/2 cup vegetable oil

1 tea vanilla
2 cups + 2 Tab flour
1/2 tea soda

1/2 tea cream of tartar

Mix together and refrigerate at least one hour. Roll into small balls and flatten with a glass dipped into granulated sugar. Bake at 350 for 8-10 minutes. Makes 3 1/2 dozen


1/2 cup butter

1 cup brown sugar

1 egg

2 cups flour

3/4 cup cocoa

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda
3/4 cup coffee

Cream together butter and sugar, add egg. Mix together flour, cocoa, salt, baking powder, baking soda, add to creamed mixture with coffee. Stir in raisins. Chill dough. Roll into walnut size balls and bake on ungreased baking sheet in a 350 oven for 15 to 18 minutes. Cool. Frost with confectioner's sugar glaze and dip tops into crushed Spanish peanuts.


3 large eggs
2 1/4 cups milk
1/2 teaspoon pure vanilla extract
4 cups flour
1 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
Oil for frying
Cinnamon powdered sugar for dusting

Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk and vanilla. Whisk well. Sift the flour, sugar, baking powder and salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with the cinnamon sugar mix. Repeat the process until all of the batter is used.
Yield: about 8 cakes